Starbucks Birthday Cake Pops
1 ¼ cups water
1/3 cup vegetable oil
3 egg whites
1 heaping cup vanilla frosting (from 16-ounce tub)
2 14-ounce packages pink Wilton Candy Melts
white nonpareils (small balls)
36 4-inch paper lollipop sticks
3 12 x 4-inch Styrofoam blocks
1. Make the cake in a 13 x 9-inch baking pan following the directions on the box using water oil and egg whites. Cool completely.
2. When the cake is cool, gently crumble it into a large bowl using your hands. Make sure there are no large chunks of cake. Spoon dollops of the frosting into the cake and mix it in using a large metal spoon until well-combined.
3. Roll the cake into 1 ½-inch balls between the palms of your hands and arrange them on a baking sheet lined with wax paper. Freeze for at least two hours.
4. While your cake pops are chilling, use a lollipop stick to make 12 holes, about 2 inches apart, halfway down into each of the Styrofoam blocks. This is to hold your pops until they set.
5. When the dough balls have chilled out, pour the candy melts into a microwaveable glass or ceramic bowl. Zap them for 1 minute, and then stir them until smooth. If the candy melts are not completely melted pop them back in the microwave for another 15 to 30 seconds, then gently stir.
6. Now it’s time to coat your cake pops. Take a few cake balls out of the freezer at a time on a plate. Press a lollipop stick about halfway into one ball, then swirl the ball into the candy up to the stick. Carefully bring it out of the candy and gently tap your hand on the side of the bowl so that the excess drips off. While the candy is still tacky, move the cake pop over another bowl and sprinkle the top with some white nonpareils. The sprinkles that do not stick will fall into the empty bowl and you can use them again.
7. Use your finger to wipe away any excess candy that may have dripped down the stick, then lower the pop into a hole in a block of Styrofoam. Repeat with the remaining pops. If the candy coating begins to cool, heat it up again in your microwave for 20 to 30 seconds on high, then stir before continuing to coat the pops.
Makes approximately 36 cake pops.
Recipe courtesy of Todd Wilbur